Begin by crushing your garlic cloves and soaking them in freshly squeezed lemon juice for about 5 minutes.

In a mixing bowl, take your firm tofu and mash it until it reaches a chunky consistency.

Combine the mashed tofu with the soaked garlic and lemon juice mixture, along with olive oil, nutritional yeast, oregano, onion powder, sea salt, and black pepper.

Pulse the mixture in the food processor until well combined yet retaining some chunkiness.

Taste the tofu ricotta and adjust any seasonings as desired.

Serve immediately or store in an airtight container in the refrigerator for up to 5 days.